How to Make Crispy Fried Risotto Balls (Arancini) | Julia At Home (S5 E4)

mozzarella

🥗Healthier: low-fat cheese

💰Cheaper: cheddar

Low-fat cheese reduces calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil adds flavor and health benefits.

meat sauce

🥗Healthier: mushroom ragout

💰Cheaper: canned tomato sauce

Mushroom ragout provides umami without meat.

Make saffron risotto and chill it overnight.

Grease hands with vegetable oil spray or wet them.

Take a half cup measure of chilled risotto and shape it into a patty about three inches wide, compacting it to remove air.

Place three pieces of mozzarella cheese in the center of the patty and mold the risotto around the cheese to form a ball.

Ensure all arancini are the same size for even frying, aiming for about 14 balls total.

Coat each ball in beaten egg, then roll in breadcrumbs that have been processed to a fine consistency and seasoned with parsley and cayenne.

Heat two inches of vegetable oil in a deep pot to 375 degrees Fahrenheit.

Gently add arancini to the hot oil in batches of about five to prevent splattering.

Fry arancini for about five minutes, stirring gently to ensure even browning, and monitor oil temperature to maintain around 350 degrees Fahrenheit.

Remove arancini when golden brown and place on a paper towel-lined tray to cool.

Bring oil back to 375 degrees and fry the remaining arancini.

Serve arancini warm with lemon wedges or marinara sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens